KR20240041139A - Production method of rice cake using Gombo-baechu - Google Patents

Abstract

The present invention relates to a method of manufacturing health functional rice cake using morel cabbage, and more specifically, the following steps: 1) mixing non-glutinous rice and glutinous rice at a weight ratio of 3:7, soaking, and removing moisture; 2) pulverizing the non-glutinous rice and glutinous rice from which the moisture has been removed; 3) first steaming the pulverized non-glutinous rice and glutinous rice; 4) Adding water and salt to the first steamed non-glutinous rice and glutinous rice and then second steaming; 5) Cooling the secondarily steamed non-glutinous rice and glutinous rice; 6) Preparing morel cabbage juice, extract, or morel cabbage powder; 7) Mixing the cooled non-glutinous rice and glutinous rice of step 5) with the morel cabbage juice, extract or powder of step 6) and kneading to produce injeolmi. A method of producing health functional rice cake using morel cabbage, including It's about. The new health functional rice cake using morel cabbage of the present invention not only tastes good but also has excellent health promotion effects and has the effect of extending the shelf life with little change in moisture content and light transmission without change even after long-term storage. In addition, the present invention is a rice cake made from rice flour as the main raw material, and the active ingredient of the cabbage is mixed with morel cabbage powder, so it has an excellent flavor, increasing the preference of consumers, and has lower calories than conventional rice cakes or bread, reducing the risk of obesity. It is beneficial to health as it is low so even people who need to control blood sugar can eat it with confidence.

Description

{Production method of rice cake using Gombo-baechu}

The present invention relates to a method of manufacturing health functional rice cake using morel cabbage, and more specifically, to a new health functional rice cake using morel cabbage that not only tastes good, but also has excellent health promotion effects and does not age for a long time with an extended shelf life. It is about manufacturing method.

Morel cabbage is a biennial herb of the Lamiaceae family. Its scientific name is Salvia plebeia and its official name is Baemchazugi. This morel cabbage is used for medicinal purposes in the private sector and is effective in treating toothache, bronchitis, asthma, preventing colds, improving cold symptoms, having natural antibiotic function, and improving immune function. In Korea, it grows naturally in southern regions such as Jeonnam and Gyeongnam. In addition, morel cabbage has a high saponin content in the leaves, a large amount in the roots, and a fishy and fragrant taste.

In addition, morel cabbage is a name given because of the embossing on the leaves. The leaves of morel cabbage are oval-shaped, 2 to 6 centimeters long and 8 to 25 millimeters wide. They grow crawling and grow to a large number of 30 to 50 centimeters around June. Stems grow, and small purple flowers bloom in racemes on each stem. Additionally, the seeds of morel cabbage are black and smaller in size than millet. Morel cabbage contains various biologically active substances such as flavonoids, homoplantagyminin, hispidulin, eucaponolin, eucaponolin-7-glucoside, phenolic substances, saponins, and unsaturated fatty acids, and exhibits various physiological activities. It is known to be effective for diarrhea, cough, phlegm, asthma, dermatitis, boils, acne, eczema, itching, bruises, toothache, sore throat, and acute tonsillitis.

However, these conventional morel cabbages are being commercialized to the extent of being made into kimchi or simply processed into a fermented liquid form, but there is a problem in that consumers are limited in their selection due to the lack of variety in the types of processing.

Meanwhile, rice cake is a food that has been enjoyed in Korea for a long time. It is made by steaming or boiling grain powder. It is excellent in terms of taste and nutrition, and is gradually being recognized for its excellence around the world. Despite the trend of westernized eating habits, rice cakes are not missed during ceremonial ceremonies, seasonal holidays, and events such as a baby's 100th birthday, birthday, or 60th birthday. Rather, they can help resolve nutritional imbalances caused by westernized eating habits. It is recognized as a food that exists.

Recently, rice cakes have been widely used as a convenient meal replacement during busy lives. Rice cakes are less likely to cause adult diseases than Western fast foods, so they are being preferred as a meal replacement or healthy food instead of fast foods. In particular, as consumers' tastes become more demanding and their interest in health increases, more and more people are looking for new and health-beneficial products, and new products that can meet the needs of these consumers are required.

The manufacturing principle of rice cake is to knead gluten-free grain powder with boiling water, mix in some of the starch, and steam it. The rice cakes produced in this way have a texture due to stickiness, giving them a unique taste and texture.

However, if the manufactured rice cake is left in the air, there are problems such as not only changes in viscoelasticity such as hardness, but also deterioration due to microorganisms, making it impossible to store for a long period of time. In particular, when left in the air for a long period of time, the surface of the rice cake hardens, which is caused by the aging phenomenon of starch. As a result, the rice cake's inherent stickiness disappears, so the distribution process of rice cake is generally short, and even if methods such as plastic packaging are used, there is a limit to extending the distribution process.

In order to solve the above problems, Korean Patent Publication No. 10-2002-0000211 describes a method of coating rice cakes with chocolate. However, when coating rice cake with chocolate, not only cannot you feel the unique taste of rice cake, but even chocolate coating cannot fundamentally prevent the aging phenomenon of starch.

Accordingly, the present inventors, while trying to develop various health foods using morel cabbage with various physiological activities, developed rice cakes using morel cabbage and confirmed its palatability and health functionality and that it does not age even when stored for a long period of time, thereby discovering the present invention. was completed.

Patent Application No. 10-2015-157782 (Name: Pharmaceutical composition for relieving hangover containing pear-am chazugi extract as an active ingredient) Patent Application No. 10-2012-122648 (Name: Manufacturing method of functional fermented food) Korean Patent Publication No. 10-2002-0000211 (Name: Method for manufacturing chocolate-coated rice cake and rice cake manufactured therefrom)

The purpose of the present invention is to produce morel cabbage that not only tastes good, but also contains the active ingredients of morel cabbage, so when you eat rice cake, you can ingest the effective ingredients of morel cabbage together, which can provide health-promoting effects and has an extended shelf life that does not age for a long period of time. The purpose is to provide a manufacturing method of health functional rice cake using the same.

Another object of the present invention is the functionality of a new composition that is beneficial to health, such as increasing consumer preference due to its excellent flavor, and lower calorie content compared to conventional rice cakes or breads, so that those who need to control blood sugar levels can eat them with confidence, as they have a lower risk of obesity. It's about how to make rice cake.

In order to achieve the above object, the present invention includes the steps of 1) mixing non-glutinous rice and glutinous rice at a weight ratio of 3:7, soaking them, and then removing the moisture; 2) pulverizing the non-glutinous rice and glutinous rice from which the moisture has been removed; 3) first steaming the pulverized non-glutinous rice and glutinous rice; 4) adding water and salt to the first steamed non-glutinous rice and glutinous rice, and then second steaming; 5) Cooling the secondarily steamed non-glutinous rice and glutinous rice; 6) Preparing morel cabbage juice, extract, or morel cabbage powder; 7) Mixing the cooled non-glutinous rice and glutinous rice of step 5) with the morel cabbage juice, extract or powder of step 6) and kneading to produce injeolmi. A method of producing health functional rice cake using morel cabbage, including provides.

Hereinafter, the present invention will be described in detail.

In the method of producing a health functional rice cake using prickly pear cabbage of the present invention, the mixing of prickly pear juice, extract, or powder with the non-glutinous rice and glutinous rice is performed in an amount of 0.3 to 0.3 parts by weight of prickly pear cabbage juice, extract, or powder per 100 parts by weight of non-glutinous rice and glutinous rice. It is preferable that it is 10 parts by weight, the immersion is performed for 4 to 6 hours, the first steaming is performed for 20 to 40 minutes, and the cooling is preferably performed at 55 ℃ to 75 ℃.

In addition, in the method of manufacturing health functional rice cake using gombo cabbage of the present invention, the amount of water and salt added is preferably 3 to 7% by weight and 0.5 to 1.5% by weight, respectively, based on the weight of non-glutinous rice and glutinous rice, and the above It is preferable that the morel cabbage juice or extract additionally contains shiitake, yellow chives, deodeok, and plantain in addition to morel cabbage.

As described above, the present invention contains morel cabbage juice, powder, or extract, so when you eat rice cake, you ingest the active ingredients of morel cabbage together. Therefore, consumers consume the active ingredients of morel cabbage together, and thus can obtain the health improvement effect of morel cabbage. As such, the present invention has excellent health promotion effects, so it is in line with the wellness trend, and thus, it is expected to attract high sales by arousing the interest of consumers who are interested in health. In addition, the present invention can achieve the effect of extending the shelf life by preventing spoilage due to the antibacterial function of the cabbage powder, thereby reducing the cost, and the produced rice cakes (Injeolmi, etc.) are stickier than usual and can be stored for a long period of time. The moisture content changes little and the hardness also does not change, so it does not harden even when stored for a long period of time, which has the effect of prolonging the distribution process.

First, prepare rice flour (glutinous rice or non-glutinous rice), morel cabbage, and salt as raw materials. Hereinafter, the method for producing the rice cake of the present invention will be described in more detail for each step.

1) Step of soaking glutinous rice and non-glutinous rice and drying them

Mix non-glutinous rice and glutinous rice at a weight ratio of 3:7, soak, and remove moisture. Generally, injeolmi contains 100% glutinous rice, but in the present invention, non-glutinous rice and glutinous rice are mixed at a weight ratio of 3:7 to prevent aging for a long period of time and to enhance the flavor of injeolmi. Additionally, non-glutinous rice and glutinous rice are soaked in water before steaming. Before immersion, it is advisable to wash the non-glutinous rice and glutinous rice with water to remove foreign substances attached to the surface, and it is usually desirable to wash the rice 2 to 4 times. It is preferable to soak non-glutinous rice and glutinous rice in water for 4 to 6 hours. After immersion is completed, the moisture is removed. For example, it is advisable to sieve non-glutinous rice and glutinous rice and remove the moisture for about 30 minutes.

2) Grinding step of non-glutinous rice and glutinous rice

By grinding the soaked non-glutinous rice and glutinous rice in the previous step, the non-glutinous rice and glutinous rice are pulverized into powder. The grinding may be done using a traditional method such as a millstone or a roll mill machine. When using a roll mill machine, it can be pulverized 1-2 times with a grinder with roller spacing set to 2 mm to 4 mm.

3) First stage of steaming of non-glutinous rice and glutinous rice

The steaming stage refers to the stage of steaming the rice cake. The first steaming is preferably performed with steam for 20 to 40 minutes. Additionally, the temperature of the steam is preferably 85°C to 100°C. If the processing time is less than 20 minutes, the steaming time is not sufficient, and if it is more than 40 minutes, the dough becomes too thick, which is not desirable.

4) Second steaming step of non-glutinous rice and glutinous rice

Water and salt are added to the first steamed non-glutinous rice and glutinous rice, and then second steamed. By adding water and salt, or brine, before steaming, the color of the non-glutinous rice mixed injeolmi can be brightened, the saltiness can add to the overall flavor, and the proliferation of microorganisms and spoilage can be prevented. The amount of water and salt added is preferably 3 to 7% by weight and 0.5 to 1.5% by weight, respectively, based on the weight of the non-glutinous rice and glutinous rice. It is preferable that the second capital increase is carried out under the same conditions as the first capital increase.

By adding sea salt to the pulverized non-glutinous rice and glutinous rice, the sea salt is evenly dispersed in the rice flour and the seasoning is evenly absorbed into the rice flour.

5) Cooling step of non-glutinous rice and glutinous rice

The secondarily steamed non-glutinous rice and glutinous rice are left to cool to lower the temperature. The cooling is preferably adjusted to 55°C to 75°C.

6) Manufacturing steps of morel cabbage juice, extract, or morel cabbage powder

You can use morel cabbage by boiling it raw, but you can also use it by boiling it, drying it, and then boiling it again. Nowadays, with the development of freezers, it is possible to boil and store food in the freezer. Of course, powder is also possible.

In the present invention, the juice, extract or powder of morel cabbage is used. The juice is extracted with a press and then filtered through a multi-stage filter so that more than 80% of the final filtrate can pass through a 120 mesh sieve. In addition, the morel cabbage extract is a hot water extract obtained by putting morel cabbage in water and extracting it at high temperature and pressure for 4 to 5 hours at 80 to 100°C, and the morel cabbage powder is obtained by pulverizing morel cabbage dried in natural conditions and hot air. This means that it includes those obtained by artificially drying and pulverizing in a dryer, etc. Here, the degree of dryness usually refers to the case where the moisture content in the cabbage is 20% by weight or less (% by weight based on the total weight of the cabbage; the same applies hereinafter), but preferably 15% by weight or less.

The more the cabbage juice, extract, or powder is mixed, the more active ingredients of the cabbage are contained, so the health-promoting effect of the cabbage will increase. However, because the cabbage has a bitter and astringent taste, the more the cabbage juice, extract, If a relatively large amount of extract or morel cabbage powder is mixed, the taste of the rice cake may deteriorate and consumers' preference may decrease.

Among these, it is judged that the taste of the rice cake is the best when using the juice obtained from morel cabbage.

In addition, the above-mentioned morel cabbage juice or extract can be produced from morel cabbage extract containing various ingredients in addition to morel cabbage. Specifically, morel cabbage extract is manufactured by mixing morel cabbage and a mixture of shiitake, yellow chives, deodeok and plantain into an extract. And, by adding pear juice to this extract, it can be made into a healthy pear cabbage extract. This morel cabbage extract can be produced in the following manner.

In other words, in the method of manufacturing morel cabbage extract, raw materials for morel cabbage are prepared by washing morel cabbage and then cutting it into pieces of a certain size using a cutter. Shiitake, yellow chives, deodeok, and plantain are also prepared, and the raw materials are prepared by washing and cutting them. The mixture of shiitake, Hwangchil, Deodeok, and plantain was washed with water containing calcium chloride, foreign substances were removed, and then roasted and cut at a temperature of 100°C to prepare a mixed raw material of shiitake, Hwangchil, Deodeok, and plantain. The mixed raw materials and the cabbage are placed in an extraction tank and extracted by adding distilled water and an extraction solvent to extract the cabbage extract.

Specifically, the prepared ingredients are placed in an extraction tank, distilled water and an extraction solvent are added to extract the morel cabbage extract, and the extract is prepared in a liquid state. At this time, the temperature in the extraction tank can be adjusted. Additionally, it is common to use water as an extraction solvent. In the above extraction, the mixing ratio of each ingredient is 5-40% by weight of morel cabbage extract, 10-30% by weight of shiitake extract, 10-20% by weight of yellow chili extract, 10-20% by weight of Deodeok extract, and 10-20% by weight of plantain extract. It is preferable to mix at a ratio of %. This ratio can be appropriately adjusted depending on the extraction concentration. The extraction process is carried out while maintaining a temperature of 80 to 110°C and stirring at a speed of about 250 to 300 rpm.

Also, fermented broth can be prepared by fermenting morel cabbage. In other words, morel cabbage and sugar are mixed together and fermented for a certain period of time. Of course, if it is manufactured only with morel cabbage extract without additional supply of fermented cabbage broth, the fermentation broth preparation step can be omitted.

The morel cabbage extract and fermentation broth produced from the above extraction and fermentation broth are put into a centrifuge to remove solids, and then pure water is separated and purified through a filtration filter to filter the morel cabbage juice. The filtered and purified morel cabbage extract is concentrated, and pear juice is added to the concentrated morel cabbage extract.

Specifically, the filtration is performed by filtering the morel cabbage extract and the morel cabbage fermentation liquid using a centrifuge. This filtration primarily removes solid substances by centrifugal force by rotating them using a centrifuge. Secondly, the extract is separated and purified using a filtration filter to produce purified morel cabbage extract.

In concentration, the purified morel cabbage extract is concentrated through filtration, and the purified morel cabbage extract is concentrated while maintaining the temperature at 60°C using a rotary vacuum concentrator. At this time, the degree of concentration is the degree to which 1 liter of liquid is concentrated to 0.3 liters, that is, it is concentrated to 15 to 30%.

Then, pear juice is added to the concentrated cabbage extract. In the case of morel cabbage extract, it has a strong bitter taste, so pear juice is added to add sweetness.

At this time, the mixing ratio of pear juice, Chinese cabbage extract, and fermented cabbage broth is 60-80% by weight for pear juice, 10-30% by weight for yellow cabbage extract, and 5-15% by weight of fermented cabbage broth. .

In general, shiitake mushrooms (Lentinus edodes) are edible mushrooms belonging to the Basidiomycete oyster family and pine mushrooms. They grow wild on dead broad-leaved trees such as oak, chestnut, and oak. However, in the past and even now, it is difficult to collect them in the mountains and is traded at a high price due to the small quantity collected. there is. Shiitake mushrooms are a mushroom belonging to the pine family and are widely used in Chinese cuisine, as well as Korean and Japanese cuisine. When shiitake mushrooms are dried, their umami flavor becomes stronger due to guanylic acid, and the aroma is due to lenthionine. In addition, it was found that shiitake mushrooms are rich in vitamins B1 and B2, have a high content of ergosterol, a precursor of vitamin D2, and have a high content of vitamin B12, which is known not to exist in plants.

Additionally, shiitake mushrooms contain a component called eridamin, which can lower cholesterol levels and blood pressure, preventing high blood pressure or arteriosclerosis. In addition, its pharmacological effects include anti-tumor, lowering blood pressure, anti-gram-positive bacteria, complement activation, anti-cholesterol, anti-viral (curative effect on mouse influenza, inhibitory effect on tobacco mosaic virus infection, therapeutic effect on AIDS virus), promoting plant growth, and inducing fruiting body formation. Promotion, etc. are known.

Dendropanax morbifera Lev. is a natural protective needle of the Aralia family that grows only on the southwestern coast of the Korean peninsula and islands, and is the only evergreen broad-leaved tree in the world that reaches a maximum height of 15m and does not lose leaves even in winter. It is prone to damage to the bark. A yellow liquid is released from the inside, which is called yellow paint and has been used as a paint on furniture for a long time (Lee Chang-bok, Korean Plant Encyclopedia, Hyangmunsa Temple, 1982). Hwangchil, which comes from the bark, has a brilliant golden color and has a refreshing scent that fights off bad energy and soothes all times comfortably. Its leaves contain anti-cancer drugs and immune-boosting properties and are used as physiologically active substances. It has been attracting attention as a mysterious tree with excellent pharmacological effects since ancient times, and is valued as a representative economic tree species in the southern subtropical climate zone.

Recently, Hwangchil was found to be effective in anti-cancer, antioxidant effects, liver cell regeneration, and hard tissue cell regeneration. In addition, yellow chili is reported to be effective in preventing high blood pressure, stroke, and dementia, and is also known to be effective in antibacterial effects, treating digestive diseases, tonic effects, and relieving depression and stress. Accordingly, multifaceted research on Hwangchil tree as a medicinal plant is underway. In addition, yellow chili can improve liver function, prevent aging, and treat constipation, so it is being applied to many foods.

Deodeok is a perennial vine of the Campanula family. Its scientific name is Codonopsis lanceolata (Siebold & Zucc.) Trautv. am. This deodeok is also called four ginseng (沙蔘) and is effective for stomach, lung, spleen, and kidney diseases.

Plantain is a plant in the Plantain family, and its scientific name is Plantago asiatica L. These plantains are also called psyllium, and have anti-cancer effects and liver disease, and are also effective in treating obesity, gynecological diseases, and constipation.

In addition, pear is the fruit of the pear tree of the pear tree of the dicotyledonous plant Rosaceae family, and is an alkaline food. Its main components are carbohydrates, 10 to 13% sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid, and citric acid, vitamins B and C, and fiber. ·Contains fat, etc. In addition, it is effective for bronchial diseases, so it is good for colds, relief, and asthma. It helps with bowel movements and diuresis, eliminates phlegm and cough, relieves symptoms when your throat is hoarse, your stomach is cold, and sore, and it also helps treat boils. Therefore, by adding pears with these effects to the cabbage extract in the form of juice, the bitter taste can be neutralized and the same effects as described above can be expected.

In the above process, the morel cabbage extract can be used to produce morel cabbage juice, and the remaining ingredients can be prepared through the same process as above.

In addition, when using the morel cabbage powder of the present invention, the morel cabbage is chopped, dried, and then pulverized, so the morel cabbage powder itself has a bitter and less astringent taste, so even if a relatively large amount of morel cabbage powder is mixed, the overall rice cake is made. It has the advantage of having less effect on the taste.

Considering these points, it is preferable to mix 0.3 to 10 parts by weight of morel cabbage juice, extract, or morel cabbage powder with respect to 100 parts by weight of flour, as described above. If less than 0.3 parts by weight of morel cabbage juice, extract, or morel cabbage powder is mixed, it is difficult to expect the effect of morel cabbage. If more than 10 parts by weight of morel cabbage juice, extract, or morel cabbage powder is mixed, the effect of morel cabbage may be damaged. The preference for raw noodles is excessively reduced due to the bitter and astringent taste. Of course, since morel cabbage juice and extract contain solvents such as water in addition to morel cabbage ingredients, it is preferable to use a relatively larger amount than when using morel cabbage powder.

7) Mixing and kneading the cooled non-glutinous rice and glutinous rice with the gombo cabbage juice, extract or powder to produce rice cakes

Meanwhile, additional ingredients can be added to supplement the rice cake's nutrition and improve its texture or color. As auxiliary ingredients, nuts and vegetables such as walnuts, pine nuts, and sunflower seeds are used, and appropriate ones are selected depending on the type of rice cake.

The prepared rice powder is mixed with morel cabbage extract or morel cabbage powder. Mix 0.3 to 10 parts by weight of morel cabbage extract or morel cabbage powder with 100 parts by weight of rice powder, add an appropriate amount of water, and knead. If sea salt is not mixed with rice flour, add salt.

The more the cabbage extract or powder is mixed, the more effective ingredients the cabbage contains, so the health-promoting effect of cabbage will increase. However, because cabbage has a bitter and astringent taste, the extract or powder of cabbage is more effective. If there is a relatively large amount of mixing, there is a risk that the taste of the rice cake will deteriorate and consumer preference will decrease.

Additionally, a sweetener can be added to impart sweetness to rice flour. For example, allulose in syrup or crystalline form can be mixed. Starch may also be added at this stage. Starch prevents the rice cake from easily aging and hardening, and wheat flour is preferably used. Therefore, when starch is added, the hardening time of the rice cake is delayed, allowing the rice cake to maintain its soft and chewy taste for a relatively longer period of time. If necessary, you can add more flour along with starch. Flour also functions to prevent the rice cake from hardening.

The production of the injeolmi may further include the step of extruding the punched non-glutinous rice mixed injeolmi to form it into a certain shape. Non-glutinous rice mixed injeolmi manufactured according to the present invention has the characteristics of little change in moisture content and no change in hardness even when stored for a long period of time. Accordingly, even when stored for a long period of time, it can maintain almost the same state as injeolmi at the time of manufacture, lengthening the storage and distribution process, thereby revitalizing the rice cake industry and increasing exports in line with the globalization of Korean food.

In addition, as described above, in the present invention, when using morel cabbage powder, it is crushed, dried, and then pulverized, so the morel cabbage powder itself has a bitter and less astringent taste, so even if a relatively large amount of morel cabbage powder is mixed, the overall effect is reduced. It has the advantage of having less effect on the taste of the rice cake.

Considering these points, it is preferable to mix 0.3 to 10 parts by weight of morel cabbage juice, extract, or morel cabbage powder with 100 parts by weight of rice flour, as described above. If less than 0.3 parts by weight of morel cabbage juice, extract, or morel cabbage powder is mixed, it is difficult to expect the effect of morel cabbage. If more than 10 parts by weight of morel cabbage juice, extract, or morel cabbage powder is mixed, the effect of morel cabbage may be damaged. The taste of rice cake is excessively reduced due to the bitter and astringent taste, and in some cases, morel cabbage juice, extract, and morel cabbage powder can be mixed together.

In the present invention manufactured in this way, since the squeezed cabbage juice, extract, or powder of the cabbage is mixed, the rice cake contains the active ingredients of the cabbage, and therefore, the effectiveness of the cabbage can be achieved through the rice cake without purchasing and consuming the cabbage separately. Since you consume the ingredients, you will receive the health-promoting effects of morel cabbage. In particular, the present invention is beneficial to menopausal women because morel cabbage has an excellent effect of improving menopausal disorders. In addition, the antibacterial effect of morel cabbage prevents spoilage of rice cakes and extends the shelf life of rice cakes.

In addition, in the present invention, because the bitter and astringent taste of the cabbage juice, extract, or powder is reduced during the dough manufacturing process, even if a relatively large amount of the cabbage juice, extract, or powder is mixed, the cabbage juice is reduced. Since the extract or cabbage powder does not have much effect on the taste of the rice cake, there is an advantage in that a relatively large amount of cabbage juice, extract, or cabbage powder can be mixed.

In addition, in the present invention, when using Powdered cabbage powder made by steaming and drying Powder cabbage, the Powder cabbage powder itself is bitter and its astringency is reduced, so it has less effect on the taste of the rice cake, but uses relatively more Powder cabbage powder. There is an advantage to mixing them.

Hereinafter, preferred embodiments according to the present invention will be presented in more detail and described in detail. However, the following examples are provided to enable those skilled in the art to fully understand the present invention and may be modified into various other forms, and the present invention is not limited to the above examples. That is not the case.

<Example 1>

First, morel cabbage was collected, foreign substances were removed, and then it was evenly cut into approximately 2cm pieces. The cut cabbage was juiced using a juicer (HUROM, HD-DBF09, Hurom LS Co., Ltd., Gimhae-si, Gyeongsangnam-do, Republic of Korea). After the juice was squeezed, the final filtrate was filtered through a multi-stage filter so that more than 80% could pass through a 120 mesh sieve to prepare morel cabbage juice.

Non-glutinous rice and glutinous rice were mixed in a ratio of 30:70, washed three times and soaked for 5 hours, then placed in a sieve to remove moisture for 30 minutes. The soaked non-glutinous rice and glutinous rice were crushed using a roll mill (KM-18, Kyungchang Machine, Gyeonggi Gwangju, Korea), placed in an aluminum steamer, and steamed for 30 minutes using a steam boiler (DA-030, Donga Machine, Gyeonggi Gwangju, Korea). Capital increase was made.

Next, completely dissolve 1% (w/w) of salt in 5% (w/w) water of the weight of the soaked non-glutinous rice and glutinous rice, then rub it with your hands into the first steamed non-glutinous rice and glutinous rice to allow it to soak evenly for 20 minutes. The second capital increase was carried out under the same conditions as the first capital increase. After the second steaming was completed, cooled to 55°C, added 5 parts by weight of the above cabbage powder to 100 parts by weight of soaked non-glutinous rice and glutinous rice, and then punched using a punching machine (KH-204, Kyungchang Machine, Gyeonggido Gwangju, Korea). It was punched at 400 rpm for 13 minutes. After completing the punching process, the dough was molded into the shape of injeolmi using an extrusion molding machine (KH-204, Kyungchang Machine, Gyeonggido Gwangju, Korea), and sesame oil was applied to the molded sample to remove adhesiveness from the surface of the sample, and then the final product was manufactured. .

<Examples 2 to 4>

Raw noodles were prepared in the same manner as in Example 1, except that Powdered cabbage powder was used instead of Prickly Pear cabbage juice. Powdered cabbage was prepared by cutting cabbage into pieces of approximately 2 cm, naturally drying them in a well-ventilated place, and pulverizing them. When preparing the injeolmi, 5 parts by weight (Example 2), 10 parts by weight (Example 3), and 15 parts by weight (Example 4) of the morel cabbage powder were added to 100 parts by weight of rice powder to prepare injeolmi.

<Example 5>

Injeolmi was prepared in the same manner as in Example 1, except that 5 parts by weight of extract was added instead of the squeezed cabbage juice of Example 1. The morel cabbage extract was prepared by placing morel cabbage in water and performing hot water extraction at high temperature and pressure at 90°C for about 5 hours.

<Example 6>

Injeolmi was prepared in the same manner as in Example 1, except that 10 parts by weight of morel cabbage extract, including 5 parts by weight of shiitake, yellow chives, deodeok, and plantain, was added to 5 parts by weight of the morel cabbage extract of Example 5.

Specifically, during hot water extraction, shiitake, yellow chives, deodeok, and plantain along with morel cabbage are prepared as raw materials, cut into pieces of approximately 1 to 2 cm, washed with water containing calcium chloride at a concentration of 1% by weight, and foreign substances are removed. After removing, it was roasted at a temperature of 100°C for 45 seconds and cut to prepare mixed raw materials of shiitake, yellow chives, deodeok, and plantain. The mixed raw materials and the cabbage are placed in an extraction tank and extracted by adding distilled water and an extraction solvent to extract the cabbage extract. The solids are removed using a centrifuge, and pure water is separated and purified through a filtration filter to filter the extract. The purified pear cabbage extract was concentrated, and 20 parts by weight of pear juice was added to 100 parts by weight of the concentrated pear cabbage extract to prepare the final pear cabbage extract.

<Comparative Example 1>

Injeolmi was prepared in the same manner as in Example 1, except that the gombo cabbage juice was not added.

<Experimental Example 1> Sensory evaluation

The rice cakes prepared in Examples 1 to 6 and Comparative Example 1 were subjected to sensory evaluation on 50 men and women. A table of results of evaluating the taste and overall preference of the manufactured rice cakes and scoring them on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good) It was like 2.

taste incense overall preference Example 1 4.4 4.3 4.4 Example 2 4.2 4.2 4.2 Example 3 4.1 4.2 4.1 Example 4 4.0 4.1 4.0 Example 5 4.3 4.4 4.3 Example 6 4.4 4.6 4.5 Comparative Example 1 4.3 4.4 4.3

In the case of Trial 1, in which 5 parts by weight of morel cabbage juice was mixed, only 3 agents evaluated the taste as average, 36 evaluated it as good, and 11 evaluated it as very good. Even in Comparative Example 1, which lacked morel cabbage juice, most agents evaluated the taste as good.

In addition, most of the rice cakes that used morel cabbage extract (Example 5) or morel cabbage extract (Example 6) instead of morel cabbage juice were evaluated as good in taste. Based on these results, it is judged that morel cabbage juice, powder or extract has a good preference as it reduces the bitter and astringent taste of morel cabbage.

<Experimental Example 2> Evaluation of shelf life

The rice cakes prepared in the above examples and comparative examples were left at 18°C to test the degree of decay over time, and the results were shown in Table 2.

Leave at 18℃ 3 days have passed 4 days have passed 5 days have passed 6 days have passed 8 days have passed Example 1 no change no change no change no change Creates a slightly sour taste Example 2 no change no change no change Creates a slightly sour taste The sour taste becomes stronger and the surface becomes slippery. Example 3 no change no change no change no change Creates a slightly sour taste Example 4 no change no change no change no change Creates a slightly sour taste Example 5 no change no change no change no change Creates a slightly sour taste Example 6 no change no change no change no change no change Comparative Example 1 Creates a slightly sour taste The sour taste becomes stronger and the surface becomes slippery. The sour taste becomes very strong and mold forms on the surface. - -

As a result, the morel cabbage juice, extract, or morel cabbage powder prevents spoilage of rice cakes due to its antibacterial effect, thereby extending the shelf life of rice cakes. As can be seen from Table 2 above, the rice cake according to the present invention began to rot about 3 days later compared to the conventional rice cake, and when it contains morel cabbage extract, it can be seen that the rice cake according to the present invention begins to spoil even later. In addition, when the morel cabbage extract of Example 6 was included, most agents evaluated it as delicious.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (5)

1) Mixing non-glutinous rice and glutinous rice at a weight ratio of 3:7, soaking, and removing moisture;
2) pulverizing the non-glutinous rice and glutinous rice from which the moisture has been removed;
3) first steaming the pulverized non-glutinous rice and glutinous rice;
4) adding water and salt to the first steamed non-glutinous rice and glutinous rice, and then second steaming;
5) Cooling the secondarily steamed non-glutinous rice and glutinous rice;
6) Preparing morel cabbage juice, extract, or morel cabbage powder;
7) Mixing the cooled non-glutinous rice and glutinous rice of step 5) with the morel cabbage juice, extract or powder of step 6) and kneading to produce injeolmi. A method of producing health functional rice cake using morel cabbage, including .
The method of claim 1, wherein the mixture of non-glutinous rice and glutinous rice with morel cabbage juice, extract or powder is 0.3 to 10 parts by weight of morel cabbage juice, extract or powder per 100 parts by weight of non-glutinous rice and glutinous rice. Manufacturing method of health functional rice cake using.
The method of claim 1, wherein the immersion is performed for 4 to 6 hours, the first steaming is performed for 20 to 40 minutes, and the cooling is performed at 55 ℃ to 75 ℃. Manufacturing method of functional rice cake.
The manufacturing method according to claim 1, wherein the added amounts of water and salt are 3 to 7% by weight and 0.5 to 1.5% by weight, respectively, based on the weight of non-glutinous rice and glutinous rice.
The method of claim 1, wherein the morel cabbage juice or extract further contains shiitake, yellow chives, deodeok, and plantain in addition to morel cabbage.